Royal Seafood Casserole(May Be Prepared Ahead Of Time.)

• 2 (10 1/2 oz.) cans condensed cream of shrimp soup
• 1/2 c. mayo (Hellmann's)
• 1 small onion, grated
• 3/4 c. milk
• salt and white pepper
• 1 tsp. ground nutmeg
• 3 lb. raw shrimp, cooked and cleaned
• 1 (7 1/2 oz.) can crabmeat, drained
• 1 (5 oz.) can water chestnuts, sliced and drained
• 1 1/2 c. diced celery
• 1 1/3 c. uncooked rice, cooked until dry and fluffy
• paprika
• slivered almonds

1. In a large bowl, blend soup into mayo until smooth.
2. Add onion, then milk.
3. Season heavily because rice is bland and so is seafood. When well seasoned, combine with other ingredients except paprika and almonds.
4. Check seasonings; add a few tablespoons milk if mixture seems dry.
5. It should be moist.
6. Turn into a large shallow buttered casserole.
7. Sprinkle with paprika.
8. Scatter almonds generously over top.
9. Bake, uncovered, at 350u0b0 for 30 minutes or until hot and bubbly.
10. Freezes well.
11. Serves 10.

condensed cream, mayo, onion, milk, salt, ground nutmeg, shrimp, crabmeat, water chestnuts, celery, rice, paprika, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603884 (may not work)